Servings
Font
Back
5.0 from 12 votes

Feta and Spinach Triangles

Crispy feta and spinach triangles, Greek-style, these little parcels are made with puff pastry and are filled with a delicious cheese, spinach, and herb mixture.

Prep Time
20 mins
Cook Time
20 mins
Servings: 8
Calories: 262 kcal
Course: Appetizer
Cuisine: Greek

Ingredients

  • 1 sheet rolled puff pastry Notes 1, 2
  • 5.5 oz fresh spinach 150 g, Notes 3, 4
  • 2 thin spring onions
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 2.5 oz feta 75 g, Note 5
  • ⅓ cup Parmesan, grated 1.2 oz/35 g, Note 6
  • 1 tablespoon Dill chopped (fresh or frozen)
  • 1 egg
  • 1 tablespoon milk
  • 1-2 teaspoons sesame seeds Note 7

Instructions

    Cup of Yum
  1. Puff pastry: Remove from the fridge about 10 minutes before using it. If using frozen pastry, defrost (and roll if necessary) according to the package instructions.
  2. Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius. Line a baking tray with parchment paper.
  3. Vegetables: Wash and chop the spinach. Finely slice the onions and grate the garlic cloves but keep them separated.
  4. Cook: Heat the olive oil in a large pan. Cook the onions for 2 minutes, often stirring, until slightly golden. Add the garlic and stir for a few seconds. Add the spinach, salt, pepper, a few gratings of nutmeg. Stir for about 1 minute until the spinach wilts. Let cool for 2-3 minutes before adding the cheese.
  5. Combine: Crumble the feta with your hand, grate the Parmesan, chop the dill and add them to the spinach. Mix well.
  6. Cut triangles: Unroll the pastry on the working surface. Cut the pastry sheet into 8 even pieces.
  7. Fill parcels: Divide the spinach feta filling between the pastry pieces and press the filling with the spoon to spread it a little on the dough.
  8. Egg wash: Mix the egg and the milk in a small bowl. Brush the edges of the parcels with some of the egg wash.
  9. Form parcels: Fold the other side of the dough over the filling to make a triangle, pressing down gently to seal the edges. Crimp the edges with a fork. Carefully place the parcels on the baking tray.
  10. Brush them with egg wash and sprinkle them with sesame seeds.
  11. Bake for about 20 minutes or until golden brown.
  12. Rest on the baking tray for about 3 minutes, then transfer them carefully to a wire rack (use a spatula).

Notes

  • From the supermarket’s refrigerator section, about 275/ 10 oz and about 25 cm/10 inches long, a bit more or less is fine.
  • If using frozen puff pastry, defrost it according to the package instructions and roll, if necessary.
  • I used baby spinach and only removed the extra-long stems. If using mature spinach, remove the thick stems and weigh the spinach after removing those.
  • Frozen spinach can be used instead, roughly 100 g/ 3.5 oz. Defrost it and squeeze it well to remove the excess water.
  • Feta from a block of cheese in brine, not pre-crumbled. You can use Greek, Bulgarian, Turkish, goat, sheep or cow feta, whatever you like.
  • Parmesan from a block of cheese, not already grated.
  • White or black sesame seeds. Or some Nigella seeds.

Nutrition Information

Serving 1g Calories 262kcal (13%) Carbohydrates 17g (6%) Protein 7g (14%) Fat 19g (29%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 31mg (10%) Sodium 277mg (12%) Potassium 162mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1965IU (39%) Vitamin C 6mg (7%) Calcium 128mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 262

% Daily Value*

Serving 1g
Calories 262kcal 13%
Carbohydrates 17g 6%
Protein 7g 14%
Fat 19g 29%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 31mg 10%
Sodium 277mg 12%
Potassium 162mg 3%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1965IU 39%
Vitamin C 6mg 7%
Calcium 128mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.